Your peach & purple roses might be the right consistency, but they look too dry. Try adding more shortening.

All of your rose petal edges are breaking and look ragged. Once you know the consistency is correct yet the edges still break, you probably need to open up the narrow end of the tip or use a larger tip like #124.

I avoid many Wilton methods. If you pipe roses on a stick instead of the flathead rose nail, it can be more productive. I made a video... click on the link in my signature line to view. HTH.

Unlimited has some good advice but I disagree w/her use of a stick ....... pipe roses on a stick instead of the flathead rose nail, it can be more productive.....

I never had good luck using a stick unless I did tieeny, tiny roses with tip 101s on a toothpick!

Well... that's you. I said, "it CAN be more productive", so it's up to you if you'd like to learn a faster way to do it. I've already proven that it IS more productive IF you're capable, willing to learn, and/or lucky enough to make it work on a stick.

My roses have the ruffled edges like yours and I have come to like them better that way. With that said, it is a fine line between "too much" & "not enough" PS. I prefer a stiffer BC to ice my cakes with but need a thinner BC for making flowers.

Play with your icing consistency a bit and you will find what works just right for you. Of course remember on a rainy or sunny day, just right might change Thankfully it is not a science it is art.